Up till now, one type of cuisine that has been lacking in Rogers Park is upscale contemporary American (although there are numerous such places in nearby Evanston). Starting May 21, that will no longer be the case. I just heard that Act One Cafe will be opening that day on Morse. This is a venture featuring Executive Chef Jimmy Madla, who will continue to operate his Latin fusion restaurant,
Coobah, in Lakeview. Act One Cafe's website at
actonecafe.com is not yet operational, but I've looked at their dinner menu* and their brunch menu* and both sound very appealing as well as reasonably priced. I'm looking forward to trying it.
Disclaimer: I have absolutely nothing to do with this business except as a prospective customer.
EDIT: I tried including links to those menus in this post, but for some reason, they don't work, although I can view the menus by going to the website (which is not Act One's). Here is the text from the menus, which are in .pdf format:
DINNER MENUAppetizers, Sides, Salads
Iceberg Wedge
Green goddess dressing, Dunburton cheddared-blue cheese, candied bacon and red
onion
6
Romaine and Charred Radicchio
Salad with spicy honey roasted garlic dressing, radish and Parmesan croutons
6
Chicken Liver Mousse
With cherry-port jelly and smoky clove lavash
6
Chilled Shrimp
Poached in a beer and lemon “shandy” served with house-made gingered cocktail
sauce
7.5
Seared Scallops
With browned butter, flowering chive and crunchy brioche crumble
7.5
Calamari
Soaked in buttermilk, flash fried and served with spicy smoked tomato sauce
6.5
Lobster Hushpuppies
Crispy lobster and cornmeal fritters with tarragon aioli
8
Fries
Hand-cut, double-cooked Kennebec potatoes sprinkled with sea salt
4.5
Veggie Tater Tots
Made with zucchini, red pepper and olive with whipped goat cheese
7
Crispy Spring Rolls
Filled with spicy jerked chicken, caramelized plantain and cabbage
6.5
Crab Parfait
Layers of Jonah crab, Hagan’s smoked trout, avocado and charred tomato with Old
Bay seasoned crackers
8.5
Sandwiches
Served with your choice of fries or a side salad
Dietzler Farm Burger
Naturally raised Wisconsin beef with lettuce, tomato and onion on a Highland
Bakery brioche bun
Add ons: North Country cob-smoked bacon, cheese, sautéed mushrooms, charred
green chiles
9.5 (two add ons included)
Berkshire Pork French Dip
Slow roasted for seven hours, sliced thin and served on a Highland Bakery French
roll with natural jus and very hot house-made mustard
8
Grilled Vegetable Cubano
Pressed sandwich with spicy avocado mayo, house-made pickles and Swiss cheese
7
Entrées
Ravioli
House-made pasta filled with artichoke and ricotta, and served with Sauvignon
Blanc butter sauce and toasted pistachios
14
Chicken Paillard
Free-range chicken pounded thin served with watercress, bacon, Parmesan and
cherry tomato salad
15
Bistro Steak
Dietzler Farm 10 oz. hangar steak with Act One steak sauce and classic mashed
potato
18
Seafood “Booyah”
With shrimp, scallops, calamari, Fresno chili and black beans in a saffron-tomato
broth
20
Fish and Chips
“Boilermaker” battered and served with house-made tartar sauce and spicy malt
vinegar
12
Desserts
Malted Chocolate Pot au Crème
Turbinado sugar brulée, brandied Chantilly and vanilla tuile
5.5
Bread Pudding
White chocolate and pistachios with “Manhattan” hard sauce
5.5
Roasted Carrot and Coconut Cheesecake
With malted whipped cream and cinnamon wafer
5.5
Berry Galette
Rustic tart with seasonal berries and house-made vanilla gelato
5.5
BRUNCH MENUBrunch Buffet
Saturday and Sunday, 10 a.m. -3 p.m.
$12.99 per person
Buffet items will change every week, but items included in the buffet’s regular
rotation include:
Thick cut Apple-wood smoked bacon
House-made Pork-Maple sausage
House-made turkey-fennel sausage
Berkshire pork, chile and potato hash
Buttermilk and cornmeal pancakes
Challah French toast
Malted waffles with pearled sugar
Breakfast “Lasagna”
“Triple- threat” country gravy with biscuits
Quinoa salad with roasted vegetables
House-made cookies and brownies
Roasted Berkshire pork shoulder